It is my favorite season of the year. Time for boots, scarves, pumpkin spice everything and hearty, comfort food. I decided to whip up a soup this Sunday. I am hosting my nana and my aunt and I figured comfort food would be the way to go. This was my first time working with gnocchi and in true form I chose to make them myself instead of buying them from the store. Fortunately, it was not a tragedy. This soup is super flavorful and pretty damn easy to make! Feel free to use store bought gnocchi! I am not Ina Garten. Use what you want or what you got!
4-5 cloves of garlic
3 cups of half and half
1 ½ containers of low sodium chicken stock (32oz)
Three handfuls of fresh spinach
Splash of fish sauce
Splash of Worcestershire
6 tbsp unsalted butter
½ cup of flour
- Prepare your chicken as you prefer. I chose to roast three bone in chicken breasts at 400 degrees. I shredded the meat. Feel free to use your preferred cut of chicken or even a rotisserie chicken.
- Over medium heat, sautee your carrots, celery and onions until they’re softened. Towards the end add the garlic. Remove from the heat.
- Melt the butter and add the flour to create a roux.
- Add the half and half, stirring constantly.
- Add the chicken broth.
- Bring to a boil and reduce to a simmer, this will thicken.
- Season to taste. I used thyme, rosemary, salt, pepper, garlic and a couple of splashes of Worcestershire and fish sauce to deepen the savory flavor.
- If cooking: Remove your chicken, allow it to cool. Chop or shred. Add this to the soup.
- Taste and adjust your seasonings.
- Add gnocchi
- Add your spinach and allow it to wilt.
- Allow this to simmer
- Top with chopped tomato